Terry's Lemon Caper Chicken

Terry's Lemon Caper Chicken

7 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Lisawas
Recipe by  Lisawas

“Affectionately referred to as 'flat chicken' by my family, this recipe is a favorite! My mom would make it once a week and now my kids and I carry on the tradition. It is flavorful, easy and goes well with rice or pasta.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Beat eggs and black pepper together in a bowl. Place bread crumbs in a separate, shallow bowl.
  2. Heat olive oil in a large skillet over medium heat. Dip each piece of chicken breast into the beaten eggs, and then press into the bread crumbs. Brush loose bread crumbs off the chicken, and place into the hot oil. Pan fry until golden brown on each side, 5 to 8 minutes per side. Remove chicken from heat.
  3. Arrange chicken pieces on serving platter, and drizzle a small amount of the caper juice over the chicken. Top with the capers, and serve with lemon wedges.

Share It

Reviews (7)

Rate This Recipe
Lisawas
9

Lisawas

My kids love this recipe and often, they help make it.

Amber Pitts
3

Amber Pitts

This was tasty. I used panko bread crumbs, added salt and pepper to the chicken and pan fried in a mixture of olive oil and butter until golden brown and cooked through. I squeezed lemon juice onto the chicken along with the caper juice and served it with salad.

Nadine
1

Nadine

Loved this recipe. I had done a couple of tweaks to it. I floured the chicken before I dipped the chicken into the egg then bread crumbs. I also did as one of the other reviews had suggested. After I cooked all the chicken I added about 1 tsp. of butter into the non-stick fry pan to which I added 1 tsp. flour. Once incorporated I added about ΒΌ cup milk, cappers, 1 tbsp. capper juice and 1 tsp. lemon juice. Mixed and allowed to simmer for a couple of minutes. Family loved it thanks Lisawas for this recipe. Will be doing again.

More Reviews

Similar Recipes

Lemon Chicken Piccata
(419)

Lemon Chicken Piccata

Caper Baked Chicken
(138)

Caper Baked Chicken

Lemon Chicken II
(100)

Lemon Chicken II

Orange Caper Chicken
(36)

Orange Caper Chicken

Creamy Lemon Chicken
(16)

Creamy Lemon Chicken

Baked Italian Lemon Chicken
(13)

Baked Italian Lemon Chicken

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 404 cal
  • 20%
  • Fat
  • 15 g
  • 23%
  • Carbs
  • 26.2 g
  • 8%
  • Protein
  • 43 g
  • 86%
  • Cholesterol
  • 203 mg
  • 68%
  • Sodium
  • 574 mg
  • 23%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Easy Lemon and Herb Blackened Chicken

>

next recipe:

Lemon Chicken Piccata